Written down by hand in my family cookbook is this almond ring recipe from my Aunt Jill. I remember loving it as a kid and now it still stands the test of time and is stinking great. Marius also grew up eating Dutch Boterkoek and admits this one is pretty great too.
I love to serve this with tea as a quick treat or to have on hand for quick guests. It freezes super well as it's a sturdy cake (almost like a shortbread cookie) so just wrap it up nicely and stick it in the deep freeze.
Because it is heavy on butter, you'll get a lovely browned crust around the edge that is really the perfect texture. A quick, light egg wash makes all the almonds stick, giving it another layer of crunch.
I did test this using King Arthur Gluten-Free Measure for Measure flour blend, and it works great. I wouldn't hesitate to use your favourite all-purpose gluten-free blend.
You can use a springform for easy removal and cutting, but I don't usually have trouble using a pie tin either.
JIll Ross' Almond Ring
- ⅔ cup soft butter
- 1 cup sugar
- 1 ½ teaspoons almond extract
- 1 egg
- 1 ½ cup flour*
- ½ teaspoon baking powder
- ⅓-1/2 cup slivered or sliced almonds
- Preheat oven to 350F.
- Cream butter, sugar, and almond extract together.
- In a separate bowl, beat an egg well with a fork and then scoop out 1 tablespoon and reserve.
- Add in flour and baking powder and spread into a 9” round greased pan (either springform or pie plate).
- Spread reserved egg on top, followed by the almonds, enough to cover the top nicely.
- Bake for 20-30 minutes, or until gently browning around the edges.
- Let cool a bit then slice and serve. Excellent for days.
- *This recipe has been tested with wheat flour and with King Arthur Gluten-Free Measure for Measure flour. It should work nicely with any cup-for-cup gluten-free flour blend you usually use.
- This cake freezes well.